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>> Tuesday, June 1, 2010

There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself!

What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'.

We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I don't know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. This version is a even lighter version as it calls for less eggs (good for the cholesterol conscious like myself!) and has a mousse-like texture as it is incredible light and fluffy!

Cut a strip of parchment that is 3 cm higher than the height of the cake pan. Fold 1.5 cm along the long edge and cut a notch to the fold line every 2 cm to allow the strip to line the side of the cake pan. Slits should point into the center of the cake pan. You want the strip to be at least 1 cm taller than the cake pan. (Basically, the notches are just so you can build a perfectly round collar around the base of the pan.) Cut a parchment paper round to line the bottom of the cake pan.

Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.

Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)

In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.

In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese

Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.

Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.

Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.

Pouring the mixture into the dish

All ready for the oven!

Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

So beautifully plump!

Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.

Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day

Hi, I was wondering if you have any suggestions for the recipe turning from grams to US measurements..I do not have a metric scale o.o any help would be greatly appreciated. I really want to make this ;_;.

helloi have a question, did you add something like baking powder coz mine was a 1.5 max 2cm thick, i followed exactly what u said, and it didnt raise at all. what should i do ?btw it tasts yummi ate all the borders while it was still hot couldnt resist:)

what size baking pan/tin did you use?! i didn't add baking powder. the cheesecake should not rise too much during the bake...the size of the cake batter should be about the same as the final baked product.I'm not sure why yours is so thin/flat but maybe its likely due to the measurements or the size of the pan?

hello againyeah i think that was the prob.. just noticed that u said 18cm pan mine was rectangular and 28x21, but it looks so big in the pic never thought that could be the probthx for everything :)xxx

Digigirl: There are two lots of sugar in this recipe (as you can see in the ingredients list). The 20g of sugar is used to mix with the yolk and the 55g is used for the egg whites. Hope this helps and happy baking :)

Hi, I have encountered some recipes that require cake flour and some (such as yours) which do not use any flour.. Do you know what is the difference of using and not using the flour? Will they turn out the same?

I can't wait to try this out! Except I need to figure out the flour part :)

I thought I should mention in case inquiring minds want to know...You can install a "google chrome" extension that will convert the measurements for you. Search for measurement converter then install. Once done anytime you move your mouse over the ingredient amount it will pop up with the conversion. So for me it converted the gr. to oz.

I tried it last night, followed the recipe almost to the letter, and I used oven thermometers to make sure my temperatures were mostly right. It turned out rather well, however is denser than I expected, more like a thick mousse than the airy Jap light cheesecakes from bakeries. I notice that this recipe uses more than double the cream cheese and half the whipped egg whites compared to another recipe http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html. So maybe this density is normal?

What recipe can I follow for a 9 inch pan? I want to make this for my boyfriend's grandparents when I come home for Easter break and I only have a 9 inch spring form pan :/ And the cake looks great by the way! I can't wait to try it!

Anon: I didn't really do a pick test and I don't think it is really necessary for this recipe because we are baking for 40 mins and letting it sit in oven for another 40 mins (with oven turned off). :)

Anon: Haha great that you managed to find out that the temp conversion was the problem! Hope it turned out well at the end :)

Anon: Yea 11g of cornstarch is not much, but this cake is def on the other end of dense..it's super soft. It can be on the wet side which is why its important to keep the cake in the oven for another 40 mins after you switch off the heat!

I've been searching high and low for a great Japanese cheesecake recipe, and I'm so glad I've found what looks like a winner! I can't wait to make this, especially in individual servings topped with fruit (and maybe some custard!). Thanks so much for sharing--looking forward to more scrumdiddly recipes!

Made the cake! i turned out fabulous, BUT i almost cooked it at 180F instead of Celsius, I'm Canadian, and we use the METRIC system here but we all bake in Fahrenheit, you need to FIX the temp. I almost ruin a good 2hr and ingredients if i didn't read the commentsVery tasty cake will make again at 350FKym:)

mmm, mine is unsuccessful and i don't know why. The cake raised 15 minutes then it turn golden brown but as i checked it is raw and dense. I put it back to the oven 40 minutes or so and still dense, plus the cake turn very dark and deflated after.

Tried this last night and it's amaaaazing - my family loved it, especially my cheesecake-lover father. Thanks for the recipe! A question tho, it tasted a tad bit 'eggy' at certain parts of the cake - is it because I didn't mix it well enough/ something to do with the meringue?

Can't wait to try this and thank you so much for sharing! I've never had Japanese Cheesecake so this will be a nice treat! On another note, I feel the need to apologize for my fellow Americans that are complaining about the fact that you are using the measurement system you were raised on and live on. I'm even more appalled that so many of us have asked you to convert FOR us ... in this google-crazed age no less! No wonder so many other countries think Americans are arrogant and lazy. Shameful.

THIS is going on the Holiday Menu!! Love all the comments and and follow up tips, especially the google conversion chart info!I can only imagine all the toppings that would go so well on top of this beautiful cake that would satisfy EVERY appetite!

I know this post is a few years old. The author has been so patient in answering questions, I thought that I would ask if anyone has tried this recipe in mini bundt pans? I know the recipe calls for a certain size pan, and it seems if you alter this, the recipe is altered too. However, I'd like to make mini cakes for Christmas and would love to use this recipe. Help?

Everyone that's asking for conversions...if you take a few minutes to read through some of the earlier posts, there were a few people that posted the conversions. I found this out after spending an hour on Google to convert everything myself hahaha very helpful! And for the temps, the 180 deg. C is 350 deg F and the 160 C is 320 F from what I found.

Weighing ingredients is much more accurate than cups and tsps... I found this out when doing other gluten-free recipes. A scale really isn't that expensive or difficult to use. Worth it to get a recipe that is reliable across the board, especially since not everyone measures say, flour, in a cup the same way. (Yes, I know there is no flour in the recipe. Hopefully you get my point.)

Pinning this and putting the converted measurements in a comment to maybe help out some who just can't be bothered to read through the comments (usually my favorite part of posts lol). This looks marvelous and I WILL be making it, thank you!

I was just about too ask for the conversion as well... And in the US they teach it that way... Metric and US... It is just a difference in culture. I don't understand why people have to be so rude about this. This is a baking site not a controversial issue. Thank you to the person below who was kind enough to provide it and be kind to her fellow man despite their culture or nationality. Sheesh!

Thank you for posting the conversion. This really helps a mom like me who has the very small hyperactive kids who don't allow me a few minutes to try and look up conversions and such. Not to mention I'm horribly math handicap. :) i really appreciate giving us this conversion. Thanks again.

If you go up in the comments some people have been very kind and provided conversions. Also on her original post about this where she linked the recipe, in three comments, someone converted it very well. Hope that helps!

If you click on the link by the title of the cookbook she got it from, then it will take you to a page with the original recipe and the lady has it in parenthesis of what it is in tbsp, cups and tsp. much easier!!!!!

hey hey! my cake is in the oven right now, but i got to say, its taking a LOT longer to cook than i thought. i even bumped the oven up significantly but its been over an hour and the top still isnt browning. besides that, it looks like it is gonna come out GREAT (if it will ever start to brown!)

Hello, I saw this recipie on Pinterest and am so excited to try it out! I have two questions for you (which I hope you can answer as soon as possible) so I can get on to baking this!Firstly, I dont have any cornstarch at home. Can I use flour as a replacement? If I can, then can I put in the same amount of cornstarch or would I have to double it?

Hi Anon: Cornstarch would thicken the milk/yolk mixture. You could try with flour as well but I have not tried myself!

Adding the fruit pulp: depends on how much you put in. Addign too much would result in a runny batter which might affect how the cake sets. Alternatively, you could add the fruits on the side or on top of the cake?

Your pictures look amazing, you have really great photography skills! Not only that but this cheesecake was delicious! It was so light and airy, completelly not what I expected, it blew me away! I actually featured your recipe on my blog as well, of course I linked the recipe back to your site :) If you want to see how mine turned out here is the link:http://www.loveforflavor.com/#!japanese-cheesecake/c1lk2

Hi Viv,just want to know what brand cream cheese you use to prepare the japanese cheese cake as i used one indian brand cream cheese which is locally available also as per your instruction i baked in convectional microwave oven but the top burnt also the cake turned like a custard,please if you can help out.thanx Arman

hi Anon: The process shouldn't take 30 minutes at all. Usually when egg whites are not forming soft peaks is because the whites might have been in contact with some greasy substance, like perhaps some egg yolks went into the white mixture. Also before beating egg whites, make sure that your mixing bowl and beaters are clean and dry.

yeah i kind of assumed it had been in contact with some kind of oily/greasy substance based on this article i found while frantically searching for the answer to my problem... but it came out okay and it is cooking in the oven right now :) YAY!!!! it looks delicious~~~~ THANK YOU SO MUCH FOR POSTING THIS RECIPE!!! oh and i could not find a 7 in round cake pan so i just used a 9 in one. i hope it turns out okay~

so my cheesecake is currently in the oven. It is 1am and I am waiting. I followed the recipe and baked this cheesecake to the tip of a pin and it hasn't browned. I am baking in the proper temperature, have a proper spring form and used the roasting pan yada yada. My only giant mistake is I used wax paper instead of parchment (idiot!!) but is that the reason it isn't browning?? Sincerely, Tired ._.

Just rechecked. The surface cracked - not that the whole beauty thing mattered to me, I'm worried about the taste. I am going to take it out and go to sleep here now, but I am still confused. Why hasn't it browned? Would love some advice for next time I attempt that beautiful creation, thanks : )Sincerely, Still Tired

Your cheesecake turned out beautifully :)The thing is when I tried it, it turned out really... cheesecake-ey and not exactly as bread-like as I thought it would. Although it still tasted good, it just wasn't that different from regular NY cheesecake. Any suggestions for a more bread-like version?Thanks.

Hi, i've tried this recipe 5 times and it tastes fabulous, however I always have a problem with the texture. (ps. out of the 5 times, its only been fully successful the first time!). Somehow it always turns out nice and fluffly on top, but too moist, pudding-like at the bottom. I tried "debugging" by comparing with the first 'successful' time - in other tries I've used spreadable cream cheese (Philadelphia) instead of block cream cheese (cant seem to find block cream cheese at my local grocer), will this make a difference? and if so, do you have any suggestions how i can alter the recipe accordingly?

Thanks for the recipe and will appreciate any comments you/ anyone has! :))

Hi Laine, I believe there is a difference between the cream cheese block and spread. The spread is 'lighter' and more airy (thus spreadable) so I wouldn't recommend using it to make cheesecake...but perhaps some suggestions could be to decrease the amount of liquid in the recipe (e.g maybe add less milk) so that the batter is actually thick rather than flat and runny. But again, I haven't made it with spreadable cream cheese before so can't give you solid advice!

I am taking it out of the oven as we speak and it looks fabulous and golden. It seems to work perfectly in France as well :) Thank you for this great recipe. It is my first japanese cheesecake. A bientot!

My 16 m old daughter and i just made this in a bad pan. It is cooling right now. Can I wait to eat it until I chill it?? That's the hard part. It looks, smells (and that corner tastes) lovely! I had a scale and the sense to use a search engine for any questions on the temps. Can't wait to dig in! Thank you for the recipe!

Just FYI, eggs are not bad for your cholesterol, eggs are a good source of vital protein, and not hi in cholesterol unless the chickens are fed high cholesterol food, which hasn't been done for over twenty years. This is one of the worst myths perpetuated in the last decades.

Hello,i baked this cake couple days ago, but mine did not look like yours at all. The top was cracked, and the cake collapsed after it came out of the oven. Can you think of any reason why this would happen? Thanks in advance!

hello :) just wondering after the egg yolks mixed with the suger and the milk, how can it still be the orangeish colour ? coz after i mixed it the color turned to creamy yellow. Thanks for the recipe btw

Tried to make this tonight, didn't brown/turn golden on top and wasn't cooked after the suggested cooking time. Didn't raise either. Tried putting it back in the oven at 10min intervals at 160 C which browned it but still tastes really eggy and like it's not cooked. :(

I am a low carber and found you through pinterest. I was wondering if I could substitute coconut flour for corn starch and stevia for sugar? I don't think it looks plain or boring, I think it looks elegant. Thanks!

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Please, I am an adult I do not need anyone to apologize for me. Especially since I am not lazy, not arrogant. I was merely thinking I would have to convert everything since the school systems quit teaching metric system in the early 70's. Not that I needed it done for me, I know a few things about technology! Have a nice evening.

Thanks for your article and sharing your expertise, it's really appreciated.It helped me a lot for what i was searching for. Keep it up. For more details about Glutenfree restaurant in Japan Visit: Glutenfree Japan

I did a double-take at a comment early in your description about not wanting too many eggs because you were "cholesterol conscious". This recipe was posted a long time ago and I hope by now you and your readers are up to date on the latest understanding about dietary cholesterol. If not then research it. There are lots of things to avoid in one's diet, but make sure they make sense.

hey hey! my cake is in the oven right now, but i got to say, its taking a LOT longer to cook than i thought. i even bumped the oven up significantly but its been over an hour and the top still isnt browning. besides that, it looks like it is gonna come out GREAT (if it will ever start to brown!)Klenteng Tao Di Indonesia

Thank you so much for this wonderful recipe. Today I made this cheesecake for my bible study group and it was so delicious....Credit goes to you...the steps were easy to follow and the cake was just SO soft and it simply melted in my mouth. My friends said they might not eat any more regular cheesecake from now on :)

Im so glad to hear that your friends enjoyed it so much :) Thanks for trying out this recipe! Ive always been meaning to "clean up" this recipe to make it easier to follow...glad you were able to follow it well!